This easy wonton chip would be a perfect garnish for the beautiful Bay Scallop Ceviche I just posted. I normally avoid any in-home deep-frying, but as you’ll see in this clip, these go so fast, and we use such a small amount of oil that it’s actually quite fast and easy. Most grocery stores carry both round and square “wonton wrappers” or, as they are sometimes called, “wonton skins.”Tuna “Poke” with Avocado and Mango
Since I mentioned Tuna Poke in the Wonton Chip clip above, I thought I better post this recipe that was originally posted on my old blog. This version pairs the silky texture of the fresh tuna, with the sweet, vibrant flavor of mango, and the smooth richness of avocado. It’s dressed very simply with rice vinegar, soy, and lime. We also cut our tuna into a small dice so we can present it molded into small ramekins. This is simple to make, and a great, light, first course to any dinner.
If you chill in the ramekins for an hour as we suggest the tuna will still be basically raw. This is how the dish is intended to be eaten. However, if you are not able to eat raw tuna (come on, give it a try!!) then leave them in the fridge for 2-3 more hours and the acids in the dressing will “cook” the fish. This is exactly the same process as a Ceviche.
Ingredients:
1 lb. Ahi tuna steak
1/2 ripe mango
1/2 avocado
1 tbl minced ginger
1/2 lime
1 tsp chili paste or hot sauce
2 tbl seasoned rice vinegar
1 tbl soy sauce
